I was needing to make something different for dinner. I’ve been bored with the ‘same old, same old…’ I wanted to make something we hadn’t had in awhile – I (we) needed a change. A dish that would require what I had on hand (there was a storm approaching) and something that could be made with the least amount of clean-up (again, the storm was approaching – which means power outages around here, thus no running water) so what to make? A skillet dinner.

I went to my recipe collection

to look for the Mediterranean Fish Skillet Dinner. I wanted to cook up the fish I had in the freezer, no sense of it going to waste (should the power stay out for a few days)… it’s a recipe I tore from the pages of Delicious Living Magazine, May 2007; a free publication distributed through my local health food store. I love collecting recipes, especially when I’m traveling….because, then when I get home and prepare a dish from a recipe collected elsewhere, it not only brings a scrumptious meal, it brings me right back to where I was when I found the recipe. Ahhh, travel by food…

I digress – I found this recipe locally, years ago and have enjoyed it ever since.  Not only are the ingredients basic and versatile, but it’s also cooked in one pan.  A skillet dinner – nothing could be more simple, yet so satisfying… especially by candlelight – we did lose power, but we were prepared… Mediterranean Style Fish in a Skillet;

Ingrediants

1 or more tablespoon(s) olive oil (for sauteing)

2 garlic cloves, finely chopped

1 small onion or shallot, finely chopped

2.5 cups cherry tomatoes, cut in half or 1-2 large tomatoes, chopped

3/4 cup Kalamata olives, chopped

3/4 cup marinated artichoke hearts or plain

15 oz. cooked cannelloni beans or one can – rinsed

1 cup dry white wine or 1/4 artichoke marinade + 1/4 lemon juice

1 good handful chopped parsley or 1 tablespoon fresh oregano, chopped

1 lemon

crumbled feta cheese

1-2 pounds haddock or mild white fish

*1 large red bell pepper could be added too – I personally don’t care for red peppers (unless they’re roasted), so I don’t include them.

 What to do;

Chop up veggies.

Saute onion until translucent, add garlic and tomatoes – saute tomatoes until they have burst, about 6-8 minutes.

Stir in olives, chopped artichokes and beans.  Pour liquid over – slowly – bring to a boil, then simmer for about 6 – 8 minutes…or until slightly reduced.

Sprinkle fish with salt, preferably sea or kosher.

Lay fish on vegetables in single layer.

Top with fresh herb .Cover tightly, reduce heat, and steam until fish is cooked through and opaque, roughly, 10 – 15 minutes.

Serve over rice and garnish with crumbled feta cheese, fresh herb, squeeze of lemon, a smidgen of salt and freshly ground pepper. Yum.

Dinner in a skillet. Fresh ingredients. Candlelight. What’s not beautiful about that?

What’s your favorite dinner in a skillet?

*fun side note – the three ring binder which holds my recipe collection as well as the beautiful bamboo chair on which it sits (minus the fabric), I found for free at my local ‘dump.’